Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

(5)
3 reviews.
  • 15 min prep time
  • 10 hr 15 min total time
  • 10 ingredients
  • 4 servings

Ingredients

1 1/4
pounds boneless skinless chicken thighs
2
cans (15.5 ounces each) pinto beans, rinsed and drained
2
cans (4.5 ounces each) Old El Paso™ chopped green chiles
2
chipotle chiles (from 6-ounce can),seeded and chopped
1
envelope (0.87 ounce) chicken gravy mix
1
package (6.8 ounces) Spanish rice mix
2
cups water
2
tablespoons olive oil or butter
1
medium tomato, seeded and chopped ( 3/4 cup)
Chopped fresh cilantro, if desired

Directions

  1. 1 Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
  2. 2 Cover and cook on low heat setting 8 to 10 hours.
  3. 3 About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
  4. 4 Meanwhile, gently stir tomato into chicken mixture.
  5. 5 To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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